I’m here to tell you that I actually like these even better than the chocolate muffins. This, from a girl who loves her chocolate. There’s just something about the subtle sweetness, the perfect moistness, and the obvious cheesecake topping that makes these banana muffins rise to the top for me.

Then there’s the fact that I can think of no better way to use up overripe bananas. Now I watch our uneaten bananas start to turn dark and I’m like, “YES! I’m going to have to make some Banana Cheesecake Muffins with these!”

Notice I said “have to.” Because there is no other option. None at all. The only thing I can possibly do with my blackened bananas is make these Banana Cheesecake Muffins. It is the only way.

Over the last year we have been drastically reducing the amount of wheat and egg my daughter eats (based on some allergy testing to help her eczema). I just bought some rye flour because her testing showed no sensitivity to that. Today I baked these muffins with the following adjustments:
1/2 rye 1/2 oat flour in place of whole grain flour
flax egg instead of egg in the batter
1 egg in the cream cheese portion (I doubled the recipe but not the egg)
I didn’t have enough cream cheese to double, so I subbed some plain yogurt